This course gives detailed brief idea about blanching. Why we cannot dehydrate potatoes without blanching? Why colour of spinach puree improves after blanching? Which are methods of blanching? Which method is effective for blanching? what are the effect of blanching on vitamin loss, nutrient retention, colour, flavour, texture, etc. This course explains all details of blanching process along with demo of blanching at domestic scale. Which euipments are used for blanching at industrial level.? which method of blanching cause more effluent treatment? What are adavntages of steam blanching method? What is reel blancher? Which are enzymes that are oxidative in nature. Why it is necessary to inactivate oxidative enzymes that are naturally present in fruits and enzymes? which are more heat resistant oxidative enzymes? how to determine effectiveness of blanching process. which vitamin loss is used as indicator to check effectiveness of blanching method? Various advantages and limitations of blanching methods. Why vitamin C is considered as indicator to check blanching effeciency? How to preserve green colour of blanched vegetables? which are the firming agents used to maintain firmness of blanched vegetables? how to avoid softening of fruit and vegetables during blanching? what are the permissible limits of using firming agents agents as per FSSAI.